NCM 105nL

Dry Laboratory Exercise No. 6

Fat- and Water-soluble Vitamins

Name: Group 3______________________________ Date Submitted: _________________

Course Code: 3670____________________________ Score: _________________________

In selecting food sources for vitamins, keep in mind the following:

a. the quantity of a given food;
b. the frequency during which the food is eaten; and
c. the stability of vitamin content of certain food after it has been processed or cooked.

Vitamins are found in almost all food sources, including fruits, vegetables, grains, legumes, meat and
poultry, fish, eggs, and diary. Oils and fats are also good sources of vitamins No single food, however, is
a source of all vitamins, so it is wise to eat as many of these food sources on a daily basis.

I. Objectives

A primary vitamin deficiency develops when vitamins are not taken in required amounts to meet the
body’s needs. A secondary deficiency occurs when there is impaired absorption or when there is excess
excretion of vitamins.

1. Identify the importance of the different fat-and water-soluble vitamins to the body
2. Prepare, serve and evaluate meals for people with vitamin deficiency; and
3. Apply the principles of diet modifications

II. Procedures
1. Case A: A child suffering from rickets
Prepare a normal diet and modify it into a diet for an individual suffering from rickets. Prepare a
sample menu plan for lunch

Table 6-1. Modifications of the Normal Diet

Normal Diet Diet for individual with Rickets
 2. Discuss the following and write the answers in Table 6-2
2.1. Vitamin-related diseases
2.2. Symptoms
2.3. Causes
2.4. Prevalence
2.5. Dietary Changes

Table 6-3 Worksheet for Vitamin- related Diseases

Diseases Symptoms Causes Prevalence Dietary Changes
Night blindness  Abnormal Night blindness The latest report Eat foods rich in
trouble adapting is caused by from the World antioxidants,
to the dark Vitamin A Health vitamins, and
while driving at deficiency Organization minerals, which
night (WHO) estimates may help prevent
 Blurry vision that the global cataracts. Also,
when driving in prevalence of choose foods that
the dark gestational night contain high
 Difficulty blindness (GXN) levels of vitamin
seeing in places in populations at A to reduce your
with dim risk of VAD at risk of night
lighting, like 7.8% (9.75 blindness.
your house or a million pregnant
movie theater women), and
 Excessive prevalence rates
squinting at ≥ 5% are
night considered of
 Trouble public health
adjusting from concern
bright areas to
darker ones
 Inability to see
pedestrians
walking at night
 Reduced
 contrast
sensitivity
Beriberi Wet beriberi symptoms Beriberi is a Using a cutoff of To prevent
include: disease caused under 180 beriberi, eat a
 shortness of by a vitamin B-1 nmol/L, thiamine healthy, balanced
breath during, deficiency deficiency rates diet that includes
physical reached 78% in foods rich in
activity, mothers and 58% thiamine. These
 waking up short in their children. include: beans
of breath, A particularly and legumes.
 rapid heart rate, high prevalence seeds.
 swollen lower of thiamine
legs deficiency (38%)
was found in
Dry beriberi symptoms infants aged 6-12
include: months (38%), as
 decreased measured using
muscle the cutoff of less
function, than 120 nmol/L.
particularly in
the lower legs,
 tingling or loss
of feeling in the
feet and hands,
 pain,
 mental
confusion,
 difficulty
speaking,
 vomiting,
 involuntary eye
movement,
 paralysis
Scurvy Within 1 to 3 months, Scurvy is a The prevalence of Scurvy is easily
there may be signs of: disease caused vitamin C treated by adding
by a severe deficiency varies some vitamin C
 anemia vitamin C across the world, to your diet such
 myalgia, or deficiency being as high as as fresh fruit and
pain, including 73.9% in northern vegetables. A GP
bone pain India and 7.1% in may also
 swelling, or the United States. recommend
edema A vitamin C taking vitamin C
 petechiae, or deficiency supplements (also
prevalence of 10 called ascorbic
 small red spots to 14% in adults acid) until you
resulting from was reported in feel better.
bleeding under the National
the skin Health and
 corkscrew hairs Nutrition
 gum disease Examination
and loss of Survey
teeth (NHANES) in
 poor wound 1994.
healing
 shortness of
breath
 mood changes,
and depression
Rickets and The signs and The most The prevalence of Rickets can easily
osteomalacia symptoms of rickets can common cause of osteomalacia be prevented by
include: rickets is a lack histologically at eating a diet that
of vitamin D or post-mortem in includes vitamin
 pain – the bones calcium in a adult Europeans D and calcium,
affected by child's diet. is as high as 25% spending some
rickets can be time in sunlight,
sore and and if necessary,
painful, so the taking vitamin D
child may be supplements.
reluctant to
walk or may
tire easily; the
child's walk
may look
different
(waddling)
 skeletal
deformities –
thickening of
the ankles,
wrists and
knees, bowed
legs, soft skull
bones and,
rarely, bending
of the spine
 dental problems
– including
weak tooth
 enamel, delay
in teeth coming
through and
increased risk
of cavities
 poor growth
and
development –
if the skeleton
doesn't grow
and develop
properly, the
child will be
shorter than
average
 fragile bones –
in severe cases,
the bones
become weaker
and more prone
to fractures
Bleeding Symptoms of bleeding Caused by The incidence of If you or a loved
diathesis diathesis: Vitamin K clinical one has a
 bruising easily. deficiency haemorrhage bleeding disorder,
 bleeding gums. varies in reported choose a diet that
 unexplained series from includes variety
nosebleeds. between 40 and from each of the
 heavy and 70 per cent and is food groups. The
prolonged a contributory United States
menstrual factor to death in Department of
bleeding. between 10 and Agriculture
 heavy bleeding 60 percent. (USDA)
after surgery. recommends
 heavy bleeding eating a diet rich
after small cuts, in whole grains,
blood draws, or fruits, and
vaccinations. vegetables, and
low in solid fats,
 excessive
added sugars, and
bleeding after
salt (sodium).
dental work.
 bleeding from
the rectum.

Case B: A man suffering from dehydration resulting from diarrhea and vomiting
1. Prepare a normal diet and modify it into a diet for an individual suffering from dehydration. Prepare a
sample menu for lunch.

Table 6-4. Modifications of the Normal Diet

Normal Diet Diet for individual suffering from
dehydration

2. Discuss the following and write the answers in Table 6-5

2.1. Vitamin- and mineral-related diseases
2.2. Symptoms
2.3. Causes
2.4. Prevalence
2.5. Dietary Changes

Table 6-5 Worksheet for Vitamin- and mineral related Diseases

Diseases Symptoms Causes Prevalence Dietary
Changes
Hypocalcemia Symptoms of Vitamin D Prevalence of Eat foods rich
hypocalcemia include: deficiency and hypocalcemia was in calcium.
inadequate previously These include
 confusion or consumption of reported to rank to yogurt,
memory loss calcium. 18% of all cheese, milk,
 muscle spasms hospitalized and dark
 numbness and patients and to be green
tingling in the represented in 85% vegetables.
hands, feet, and of patients in the This is the
face intensive care best way to
  depression units. In our get the
 hallucinations population the calcium you
 muscle cramps prevalence of need. You
 weak and hypocalcemia was can get
brittle nails 27.72% vitamin D
 easy fracturing from eggs,
of the bones fatty fish, soft
margarine,
and milk.
Celiac disease These symptoms Caused by lack The prevalence of Avoidance of
include: of iron 2 , B12, celiac disease Gluten foods
calcium 3, based on serologic like wheat,
 abdominal pain vitamin D, zinc, test results is 1.4% rye, and
 bloating and copper . and based on barley. Most
 gas biopsy results is cereals,
 chronic 0.7%. The grains, and
diarrhea or prevalence of pasta, as well
constipation celiac disease as many
 nausea varies with sex, processed
age, and location. foods,
 vomiting
contain
 pale stool with
gluten. Beers
a foul smell
and other
 fatty stool that
grain-based
floats
alcoholic
drinks can
also contain
it. It is crucial
to check
labeling
because
gluten can be
an ingredient
in some
unexpected
products.
Goiter Symptoms includes: Iodine deficiency The prevalence of Get enough
is the main cause thyroid function iodine. To
 Swelling in of goiters. abnormalities in ensure that
your neck. the Philippines is you get
 If you have 8.53% among the enough
nodules on adult population, iodine, use
your thyroid, and among the iodized salt
they may range thyroid disorders, or eat seafood
 in size from goiter is most or seaweed
very small to common with a — sushi is a
very large. prevalence rate of good source
 Presence of 10.12%. of seaweed
nodules may — about
increase the twice a week.
appearance of Shrimp and
swelling. other
shellfish are
particularly
high in iodine
Abetalipoproteinem Such symptoms A severe The exact A diet low in
ia include: shortage prevalence and fat especially
 Pale (deficiency) of incidence of long-chain
 bulky foul- fat-soluble abetalipoproteinem saturated
smelling stools vitamins ia is unknown, but fatty acids.
(steatorrhea) (vitamins A, E, it is estimated to The reduction
 diarrhea, and K) affect less than 1 of the intake
vomiting, in 1,000,000 of dietary fats
 swelling people in the generally
(distension) of general population. relieves
the abdomen. gastrointestin
al symptoms.
Iron-deficiency A person with iron- Causes of iron- The highest Eat foods that
anemia deficiency anemia may deficiency prevalence of iron rich in iron
have: anemia include: deficiency anemia and other
 not is seen in infants vitamins
 changes in the consumi aged 6-11 months essential to
sense of taste ng (56.5%), followed hemoglobin
 a desire to eat enough by children aged and red blood
ice iron. 12-23 months cell
 sores or ulcers  not (41%) [6,27]. The production. It
at the corners consumi proportion of should also
of their mouth ng children up to 5 include foods
 spoon-shaped enough years of age with that help your
fingernails and vitamin iron deficiency body absorb
toenails C. anemia remains iron better.
 difficulty  having a high, ranging from
swallowing conditio 20 to 50%
 missed n that depending on the
menstruation in prevents region.
females during the body
their from
reproductive sufficien
 years tly
absorbin
g
nutrient

III. Questions for Discussion

1. Enumerate the different ways in which vitamins can be preserved in food.

2. How are vitamins destroyed?